INSPECTION REPORT Health Protection ABAI-ANZNTD

PREMISES NAME Browns Social House (Brentwood)		Tel: (604) 568-8144 Fax: (604) 568-8294
PREMISES ADDRESS 1908 Rosser Ave Burnaby, BC V5C 0E1		INSPECTION DATE July 6, 2017	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Brian Orrange		NEXT INSPECTION DATE 5 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Noted foods in walk in cooler steaming at time of inspection. Cooked pasta approx 25C, fennel sausage approx 80C, corn approx 40C, and sushi rice approx 40C were cooked and being cooled. Staff member on duty said she didnt have enough counter space to cool the foods at room temperature. Temperature of the walk in cooler near the hot foods was 8C but the temperature in the back of the cooler and internal temperature of the foods that have been stored in the cooler unit over night were 4C or lower. Corrective Action(s): Reviewed proper cooling procedures with staff and manager on duty. Ensure foods are cooled from 60C to 20C at room temperature. Do not exceed 2 hours at room temperature. Discussed options for ensuring adequate counter space is available to properly cool foods (ie. food prep shifts, multi tier rolling rack..etc). Reviewed cooling logs for some of the days - no concerns noted with temperature records. After cooling at room temperature the foods can be transferred to a cooler unit to cool from 20C to 4C within 4 hours. Violation Score: 15

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

All hand wash stations were fully equipped with soap, paper towel, hot and cold running water. All coolers 4C or less (walk in, bar cooler, inserts, under counter..etc) * Note: If inserts are not covered therefore not maintained at 4C or less during busy times (ie. lunch rush), then ensure the foods are turned over within 2 hours Freezers -18C Hot holding of rice 73C General sanitation satisfactory. No obvious sign of pest activity noted at time of inspection. Meat slicer in use at time of inspection. Ice machine appeared clean with scoop for ice stored outside of the ice in a separate container. Quat sanitizer at source, in spray bottles and containers on cookline 200ppm. Reminded staff to keep all wiping cloths stored in sanitizer solution when not in use. Low temperature dish washer in the kitchen and glass washer at the bar both had 50ppm chlorine. Reviewed preparation procedure and cooling procedures for the roasted garlic and tartar sauce - no concerns with what staff explained at time of inspection.